Dorie calls this “leek and potato soup, smooth or chunky, hot or cold” — we chose smooth and hot, though I did try it smooth and cold the next day. I think hot was the right choice for us, but the rest of my family would probably have preferred chunky.
I do highly recommend topping it with some croutons and chives or green onions for a bit of crunch. The truffle oil was also a good idea, if you like it. Don’t go light with the salt! Potatoes need salt, at least to me, and this is such a simple recipe, you really need enough salt.
If you’re looking for an American-style baked potato soup, this is not that. (Though, I did doctor up some of the leftovers to make it more like that, since I started to crave it after trying this potato soup.) It’s lighter and milder, but still delicious!
I found the full recipe online here: https://twopinkhippos.blogspot.com/2011/03/dories-potato-and-leek-soup.html
Nutrition (serves 6):
Calories: 308
Fat: 11g
Protein: 12g
Carbohydrates: 44g (4g fiber, 17g sugar)
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